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5 from 2 votes

Taco Salad

All the flavors of a taco in salad form with a spicy and creamy dressing.
Course Main Course, Salad
Cuisine Mexican
Keyword beef, dairy-free, dinner, dressing, easy, egg-free, fast, Latin American, lunch, main, mexican, nut-free, salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 628kcal
Author Jenny Ross

Ingredients

Taco Meat

  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper fresh ground
  • pinch of cayenne optional

Chipotle Dressing

  • 1/4 cup sour cream or mayonnaise for dairy-free
  • 3 tablespoons chicken stock
  • 1 tablespoon lime juice 1 lime
  • 1/2 tablespoon chipotle in adobo sauce
  • 1/8 teaspoon salt

To Serve

  • 4 cups mixed greens
  • 1/2 avocado diced
  • 1/4 cup tomato diced
  • 1/4 cup shredded Mexican cheese blend or queso fresco, omit for dairy-free
  • 4 tablespoons cilantro minced
  • 2 tablespoons red onion diced

Instructions

  • Cook the ground beef in a large pan over medium-high heat, stirring and breaking it up into small pieces with a spatula or spoon. Add the spices and cook until no longer pink and the meat is cooked through, about 8-10 minutes total. Set aside.
  • While the beef cooks, Stir together the dressing ingredients and set aside.
  • Combine the mixed greens, avocado, tomato, cheese, cilantro, and red onion in a large bowl. Top with the seasoned ground beef and drizzle with dressing.

Notes

Nutrition without avocado: Calories: 548 cal, Carbs: 8g, Fiber: 2g, Fat: 33g, Protein: 52g

Nutrition

Calories: 628kcal | Carbohydrates: 13g | Protein: 53g | Fat: 41g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 1090mg | Potassium: 1336mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2561IU | Vitamin C: 30mg | Calcium: 191mg | Iron: 7mg